A robust vegan Irish stew brings to mind cooking in a cauldron over an open fire. The potato is a modern addition to this ancient recipe of vegetables and meat, not having been introduced to Ireland until the 16th century. This recipe from Vegan Bowls by Zsu Dever utilizes farro and a variety of root vegetables and legumes.
Vegan Irish Stew Bowl
Serves 4 to 6
Ingredients
Mushrooms
- 1 cup vegetable broth
- 1/2 ounce dried porcini mushrooms 8 ounces shell pasta
Farro
- 4 cups vegetable broth
- 1/2 cup pearled farro, rinsed well
- 4 garlic cloves, crushed
- 2 bay leaves
- 1/2 teaspoon sea salt
Stew
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1/2 medium cauliflower, cut into medium florets
- 1/2 medium celeriac, peeled, cut into 1/2-inch dice
- 1 teaspoon fennel seeds
- 1 teaspoon sea salt
- 1 (2-inch) sprig fresh rosemary
- 1/4 cup whole-wheat pastry flour or all-purpose flour
- 1/2 cup dry white wine or dry vermouth
- 2 cups cooked cannellini beans
- 4 ounces green beans, trimmed and chopped
- 2 teaspoons stone-ground mustard
- 2 teaspoons drained horseradish
- 1/4 cup chopped parsley
- Black pepper
Preparation
Mushrooms: Heat the broth in a medium saucepan over high heat. Bring to boil, add the porcini, cover, reduce to simmer, and cook for 3 minutes. Transfer the mushrooms and broth to a small bowl and set aside for 10 minutes to soften. Drain the porcini, reserving the broth, and rinse the mushrooms in a strainer. Chop the mushrooms and set aside. Strain the broth using a coffee filter or reusable tea bag and set aside. In the same medium saucepan, heat salted water to boil. Add the pasta and cook until al dente. Drain and set aside.
Farro: Combine the broth, farro, garlic, bay leaves and salt in a medium saucepan over high heat. Cover, bring to boil and reduce to simmer. Cook until tender, 15 to 20 minutes. Remove from heat and set aside.
Stew: Heat the oil in a large pot over medium-high heat. Add the onion, cauliflower, celeriac, fennel, salt and rosemary. Cover and cook until the vegetables are golden brown, about 10 minutes, stirring occasionally. Add a few tablespoons of water if the vegetables are sticking. Add the flour to the large pot and stir well to combine. Add the wine and stir. Cook until the wine evaporates, about 2 minutes. Add the reserved porcinis and the porcini liquid, the reserved cooked farro mixture, and the cannellini and the green beans. Cook until the green beans and celeriac are tender, 5 to 8 minutes. Remove and discard the rosemary sprig and bay leaves. Stir in the mustard, horseradish and parsley. Taste and adjust seasoning with salt and pepper. Serve the pasta covered with the stew in deep bowls.
Quick Tips: Begin by heating the broth for the mushrooms and farro. Add the onions to the large pot to cook first, then add the other vegetables as they are chopped. Heat the water for the pasta as soon as the mushrooms are put in the small bowl to rehydrate.
Substitution: Substitute 1 medium parsnip, chopped, and 2 celery ribs, minced, for the celeriac. Substitute pearled barley, soaked overnight, for the farro.
Celery Root: To peel, cut off the top of the root and place cut-side down on work surface. Using a chef knife cut away the tough outer skin. Cut into 1-inch slices and slice as needed. You must add the celeriac to boiling water to prevent it from turning bitter.
Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.
